Loaded Baked Potato Casserole is creamy, cheesy, loaded with bacon, cheddar, sour cream, and green onions, then baked until the top is golden and irresistible. It's an easy make-ahead side dish that's perfect for holidays, potlucks, or any gloriously carb-filled dinner.
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Jump to:
- Pull Up A Chair & Let's Chat!
- What You'll Need & Why
- The Recipe Rundown
- Swaps & Variations
- Tips For The Best Loaded Baked Potato Casserole
- Make Ahead Instructions
- Slow Cooker Method
- Loaded Baked Potato Casserole Recipe
- Storage & Reheating
- You Asked, I Answered
- Other Easy Side Dishes You'll Love
- Who’s Stirring the Pot?
Pull Up A Chair & Let's Chat!
If your favorite part of a loaded baked potato is the creamy, cheesy filling, you're going to love this Loaded Baked Potato Casserole. It has everything you'd pile onto a steakhouse baked potato—crispy bacon, sharp cheddar, sour cream, butter, and green onions—all baked together in one rich, comforting casserole.
It's easy enough for a weeknight dinner, impressive enough for the holiday table, and feeds a crowd without the stress of stuffing individual potato skins. Just creamy, cheesy potato goodness in every bite.
Why You'll Love This Loaded Baked Potato Casserole
- Big loaded baked potato flavor. Bacon, cheddar, sour cream, butter, and green onions in every bite.
- Easy to make. Skip filling individual potato skins and bake everything together in one casserole dish.
- Creamy with a golden top. Fluffy potatoes, melty cheese, and a lightly crisp finish make the perfect combination.
- Perfect for entertaining. A make-ahead side dish that's always a hit for holidays, potlucks, and family dinners.
- Easy to customize. Swap cheeses, add fresh herbs, or pile on extra bacon to make it your own.
What You'll Need & Why
- Russet Potatoes: The best potatoes for baking because they're fluffy, sturdy, and mash into the perfect creamy casserole.
- Butter, Sour Cream & Heavy Cream: The trio that makes this casserole rich, creamy, and irresistibly smooth.
- Cheddar & Monterey Jack: Sharp cheddar brings bold flavor while Monterey Jack melts into a creamy, gooey cheese pull. Shred your own for the best texture.
- Green Onions & Garlic: Roasting them alongside the potatoes softens the onions and mellows the garlic for a deeper, sweeter flavor throughout the casserole. It's a simple step that makes a big difference.
- Bacon: Crispy bacon adds smoky, salty goodness. Fold some into the casserole and save a generous handful for the top because there's no such thing as too much bacon.
The Recipe Rundown
This Loaded Baked Potato Casserole is super simple. Here's a brief outline of how to make it!
- Bake the potatoes and toppings: Bake the potatoes until tender while roasting the garlic and green onions in a foil packet and cooking the bacon on the same sheet pan.
- Make the filling: Mash the baked potatoes, then stir in the roasted garlic, green onions, butter, sour cream, heavy cream, cheese, seasonings, and most of the bacon.
- Assemble the casserole: Spread the potato mixture into a greased baking dish and top with the remaining cheese.
- Bake until bubbly: Bake until hot and melty, then finish with the reserved bacon and fresh green onion tops before serving.
Swaps & Variations
Give this cozy Loaded Baked Potato Casserole your own spin—once the creamy potato base is there, the mix-ins and toppings are completely up to you.
- Leave the skins on: I prefer a smooth, creamy casserole, but you can chop the potato skins and stir them in for a more rustic texture.
- Swap the sour cream: Full-fat Greek yogurt makes a great substitute with the same creamy tang.
- Change the cheese: Try Gruyère, fontina, smoked gouda, pepper jack, or white cheddar. Freshly shredded cheese melts best.
- Add a Southwestern twist: Stir in diced green chiles or sautéed poblanos for a little extra flavor and heat.
- Make it heartier: Fold in cooked ham, shredded chicken, or breakfast sausage to turn it into a satisfying main dish.
- Finish with fresh herbs or heat: Chives, parsley, thyme, diced jalapeños, or a pinch of cayenne all work well.
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Tips For The Best Loaded Baked Potato Casserole
A few simple tricks will keep this Loaded Baked Potato Casserole ultra-creamy, perfectly seasoned, and guaranteed to disappear fast.
- Shred your own cheese: Freshly shredded cheese melts much more smoothly than pre-shredded cheese, giving you the creamiest casserole.
- Cook the bacon until crispy: Crispy bacon adds the best texture and keeps its smoky flavor in every bite.
- Make it a meal: Stir in cooked shredded chicken, diced ham, or breakfast sausage before baking for a heartier casserole.
- Turn leftovers into potato soup: Warm leftover casserole with chicken broth, adding more or less broth until it reaches your favorite consistency. It tastes just like loaded baked potato soup.
Make Ahead Instructions
If you like getting ahead of the game, this Loaded Baked Potato Casserole is a perfect make-ahead situation.
- Assemble the casserole completely, but don't bake it.
- Cover tightly and refrigerate for up to 2 days.
- Let it sit at room temperature for about 30 minutes before baking.
- If the top looks a little dry after chilling, drizzle 1–2 tablespoons of heavy cream or chicken broth over the casserole.
- Bake at 350°F, covered, for 15 minutes, then uncover and bake for 20–30 minutes, or until hot, bubbly, and lightly golden.
- Top with freshly crisped bacon just before serving for the best texture.
Slow Cooker Method
Need to free up oven space? This Loaded Baked Potato Casserole stays hot and creamy in the slow cooker, making it perfect for holidays, potlucks, and parties.
- Prepare the casserole as directed, then transfer it to a greased slow cooker instead of a baking dish.
- Cook on LOW for 2–3 hours or HIGH for 1–1½ hours, until hot and bubbly.
- Stir once halfway through if your slow cooker tends to run hot around the edges.
- Switch to Keep Warm until you're ready to serve.
Bonus: This is the best option for potlucks, parties, and big holidays when oven space is precious real estate.
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Loaded Baked Potato Casserole Recipe
Equipment
- 9x13 baking dish
- large mixing bowl
Ingredients
- 8 medium russet potatoes approximately 5-6 pounds of potatoes
- 1 head garlic
- 1 bunch green onions
- avocado oil
- 1 lb bacon
- 2-3 tablespoon all-purpose seasoning
- 1 cup butter, melted
- 1 cup sour cream
- 1 cup heavy cream
- 1 cup cheddar cheese, grated
- 1 cup Monterrey Jack cheese, grated
- kosher salt and fresh ground pepper, to taste
Instructions
The Potatoes, Garlic, Green Onions & Bacon
- Bake the potatoes. Place the potatoes directly on the oven rack and bake at 400°F for about 1 hour, or until they're fork tender.
- Prepare the garlic and onions. While the potatoes bake, trim ¼ inch from the top of the garlic bulb. Place the garlic (cut-side up) and the white portions of the green onions on a sheet of aluminum foil. Drizzle with avocado oil, season with kosher salt, and wrap tightly to form a packet.
- Cook everything together. Place the foil packet on one end of a parchment-lined baking sheet and arrange the bacon on the other end. Add the baking sheet to the oven alongside the potatoes. The bacon will likely finish first, so transfer it to a paper towel-lined plate to cool. The garlic and green onions will be tender after 45–60 minutes. If they're done before the potatoes, remove the foil packet and let it cool while the potatoes finish baking.
The Casserole
- Prepare the potatoes. Once the potatoes are cool enough to handle, cut them in half and scoop the flesh into a large mixing bowl. Mash to your desired consistency.
- Mix the filling. In a separate bowl, combine the melted butter, heavy cream, sour cream, all-purpose seasoning, half of the cheddar and Monterey Jack, and about ¾ of the chopped bacon. Squeeze the roasted garlic cloves from their skins, finely chop the roasted green onions, and stir them into the mixture.
- Assemble. Fold the butter mixture into the potatoes until well combined. Transfer to a lightly greased 9x13-inch baking dish and top with the remaining cheese.
- Bake. Bake for 20–25 minutes, or until hot and bubbly. Garnish with the reserved bacon and the sliced green onion tops before serving.
Nutrition
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm individual portions in the microwave, or reheat the casserole in a 300°F oven until heated through.
- Freeze: Freeze baked or unbaked casserole for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Refresh: If the casserole seems a little dry after reheating, stir in a splash of heavy cream or chicken broth to bring back its creamy texture.
You Asked, I Answered
Do I need to use russet potatoes for this recipe?
Russets are the best choice because their high starch content creates a light, fluffy, creamy casserole. Yukon Golds will work but produce a denser texture.
Can I leave the skins on?
Absolutely. I prefer a smooth, creamy casserole, but chopped potato skins add a heartier, more rustic texture.
Why did my potatoes turn gummy?
Overmixing is the most common cause. Mash and fold the potatoes gently to keep them light and fluffy.
Other Easy Side Dishes You'll Love
Looking for more crowd-pleasing side dishes? These reader favorites pair perfectly with Loaded Baked Potato Casserole.
- Duck Fat Roasted Potatoes – Crispy on the outside, fluffy on the inside, and packed with flavor.
- Green Bean Casserole – Creamy, homemade, and topped with crispy fried onions.
- Creamy Broccoli Rice Casserole – Rich, cheesy, and made from scratch without canned soup.
- Three Cheese Mac and Cheese – Ultra-creamy with a buttery, golden panko topping.
- Boursin Mashed Potatoes – Silky mashed potatoes with garlic and herb Boursin cheese.
- Whole Roasted Cauliflower – A beautiful, flavorful side with Cajun seasoning and Parmesan cream sauce.
Who’s Stirring the Pot?
Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
Blake Smith says
This is so good, I would serve it to the Queen of England!!
Rufus says
Oh my gosh! I am so glad you liked it!
Brenda says
very yum! excellent side dish for any occasion.